To ensure that your pasta absorbs the flavour of the sauce, don't cook
the pasta in advance. Toss it is sauce, immediately after the cooking
liquid is drained. Cooked pasta absorbs flavour best when hot.
If you want to give salad a subtle garlic flavour, rub a cut garlic pod
on the inside of the salad bowl before you toss the salad.
Dry herbs and spices loose their flavour when exposed to heat and
sunlight. To make sure they retain their aroma, keep them in an air
tight container inside a dark, cool cupboard.
To help tough meat like lamb or beef tenderize, marinate it in vinegar,
curd, mustard or mashed papaya overnight. Wipe off the marinade and
then cook.
When cooking vegetables don't add salt until the very end. Adding salt
early can dehydrate vegetables and reduce their nutritional value.
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